Ho Ho !! Jingles all the way .We are totally in sprirts of Christmas and festivity in air. Tinsels, baubles, tree top decorations, ribbons, lights, trinklets and we are all geared to enjoy the festivity.
The lights have been twinkling in our local village markets and high streets. The high streets were jam packed with people of all ages shopping as a family for the presents.Something we look forward to every year.
With the season of fun and holidays kicking in , a friend of ours brought us some spices ginger cake and German Stollen.Yet another chance for jubilation. Chritmas is an adopted and much sort after festival here at home, after Diwali . My 6 years old son begun his coundown as soon as December kicked in. He has embraced the festival and looks forward to the customary rituals we have been following for the last few years. We have been surprising kids with a new pair of pyjamas/ onsies that they could wear on the eve of Christmas and go to bed. The littlest one – our 2 years old and the elder one – partners in crime looks forward to unwrapping the presents and secret santa’s letter kept under the Christmas tree . Thats Christmas for them 🙂 But this year , our celebration is going to be in India with family , extended family and friends. All the presents for the little ones are getting wrapped up and will be carefully transported in our suitcases. Vedant has made up his list of things to do and has his present unwrapping scheduled for 25th. Cute and Cheeky too , Isnt it???
Couple of days back , I received a parcel by courier and it had a range of goodies, trifle cups ( yes! you read it right, the cups in the picture) from Hartleys,challenging me to come up with the Christmas trifle. What better stint can it be than the spell of merriment in this joyful month. Is there any reason to rethink when this fun confrontation was posed? Off course not at all. I readily agreed , though there has been short of time as our much awaited holiday was near. On this note , I take this opportunity in wishing my readers, friends and family merry Christmas and a Happy New Year.
Someone , once told me , A Sunday trifle is a melody of everything that is left over from desserts from Saturday’s party. Jelley’s, Cake, Cream, Custard and fruits !! Until I put them all together , I wasnt sure about it and believe me He was right ! Either you can make everything from scratch or buy readymade cake,custard and then bring them all in a delightful cup.
As I mentioned before, I have been running short of time , I decided to use some store bought ready custard and the Waitrose triffle sponge was already sent to me .
VERDICT: Absolutely delicious and droolworthy and we totally loved it. The combination is fabulous , infact much better in taste than it looks!! H has already placed a request for mini trifles for our next party at home. I am definitely going to put in in my Menu.
desired look you will need 2 glass cups. Wipe a wedge of lemon around the
edge of each cup . Dip the cups in a bowl of
sugar, moving it round clockwise until the rim is covered in sugar. Set aside until they are ready
to be filledFor making the trifle,
Make the jelly according to the packet
instructions.To make the syrup
Add ¼ pot of Hartley’s strawberry jam to a sauce
pan with your fresh strawberries. Cook on a medium heat for 5-10 minutes
before removing from the heat and leaving to cool
For making whipped cream
that you need is a bowl, double cream/whipping cream and a paddle attachment
mixer. Keep the mixer on from low to medium speed until desired peak is
used store bought trifle sponge. You could use some left over madeira cake
You could also make your own custard at home.
With many thanks to Havasww and Hartley’s for sending across a lovely set of Christmas Goodies .All the views expressed here are my own and under no influence.
- 12 Trifle Sponge
- Double Cream
- Strawberry Jam
- 100 g Fresh Strawberries
- Hartley’s Black Cherry Jelly
- 1 pint of Water hot + cold separately for making the Jelly
- Lemon wedge sugar
- For the desired look you will need 2 glass cups. Wipe a wedge of lemon around the edge of each cup . Dip the cups in a bowl of sugar, moving it round clockwise until the rim is covered in sugar. Set aside until they are ready to be filled.
For making the trifle,
- I have set a small portion of jelly in my trifle cups.
- Over that I have placed the trifle sponge. Prepare the trifle sponge by slicing them into 3 -4 pieces, pushing down to make sure it covers the jelly. Next pour the raspberry syrup generously over the sponge.
- Take the chilled jelly from the fridge and spoon into the cup on top of the sponge.
- Spoon in some custard on top of your jelly layer. Next whip cream and apply over the fresh custard.
- Finally place a couple of fresh strawberries on top and pop in the fridge to chill for two hours before enjoying with family and friends.
To make the jelly
- Make the jelly according to the packet instructions.
To make the syrup
- Add ¼ pot of Hartley’s strawberry jam to a sauce pan with your fresh strawberries. Cook on a medium heat for 5-10 minutes before removing from the heat and leaving to cool.
For making whipped cream
- All that you need is a bowl, double cream/whipping cream and a paddle attachment mixer. Keep the mixer on from low to medium speed until desired peak is achieved.